Food

Recipe: Ginger lime lobster salad

Lifestyle and LeisureCooking

Total time: 50 minutes

Servings: 4

Note: From Jenny Adams at Laguna Culinary Arts

Salad

2 (1 1/4-pound) lobsters

6 tablespoons lime juice, divided

Salt, pepper

1 1/2 cup orzo

2 tablespoons olive oil, divided

1 cup red apples, peeled and diced small

1 cup celery, diced small and blanched

2 tablespoons chervil leaves

1. Halve and clean the lobsters. Brush with 3 tablespoons of lime juice; season with salt and pepper. Broil for 10 minutes; cool. Remove the meat and cut into bite-size pieces.

2. Cook the orzo in a medium saucepan of boiling salted water until al dente, about 7 minutes. Drain and transfer to a small bowl. Toss with 1 tablespoon of olive oil; set aside.

3. In a small bowl, combine the apples and the celery. Toss with the remaining lime juice and olive oil. Season with salt and pepper. Chill.

Ginger beurre blanc dressing

2 tablespoons finely chopped shallots

1 cup dry white wine

1 1/2 teaspoons ginger, minced

1 1/2 cups heavy cream

2 tablespoons unsalted butter, cut into small pieces

1 tablespoon lime juice

Salt and pepper to taste

1. In a medium saucepan, combine the shallots, wine and ginger. Over medium-high heat, reduce the mixture until it's almost the consistency of syrup. Remove from heat and strain, discarding solids.

2. Replace the strained wine-ginger mixture in the saucepan. Over medium heat, whisk in the cream; bring to a gentle boil. Whisk in butter, lime juice, salt and pepper. Remove from heat and cool to lukewarm.

Assembly

1. In a large bowl, gently combine the lobster meat, orzo and apple-celery mixture. Drizzle with the dressing, add the chervil and toss to coat. Serve immediately.

Each serving: 829 calories; 18 grams protein; 76 grams carbohydrates; 3 grams fiber; 47 grams fat; 25 grams saturated fat; 154 mg. cholesterol; 156 mg. sodium.

Copyright © 2014, Los Angeles Times
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